I used this dough to make four generous calzones in the traditional semi-circle shape. Each was completely devoured! Go light on the pizza sauce (or leave it out and just use some for dipping) or it will tend to squish out the sides when you seal the dough. I used a variety of fillings according the to taste of the person who would be eating the calzone (mine was ham, genoa salami, pepperoni, mushrooms, pepper rings, and cheese. Delicious combo!) I cut three 1" vents in the top of the calzone before baking, plus I used the melted butter, a light sprinkling of pizza seasoning herbs, and a light sprinkle of freshly grated parmesan. Very good! I baked them the same way I bake pizza--on a pizza stone in a 450 degree over for 15 minutes. They were beautifully done, golden brown and not too doughy.
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I used this dough to make four generous calzones in the traditional semi-circle shape. Each...